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Barebells Chocolate Dough 蛋白棒

Barebells Chocolate Dough 蛋白棒
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营养成分表

每份 55 克

% 每日参考值基于 2000 千卡饮食

卡路里 200 kcal
10% DV
总脂肪 7.0g
11% DV
单不饱和脂肪2.5g
多不饱和脂肪0.5g
饱和脂肪4.0g
总碳水化合物 18.0g
6% DV
膳食纤维3.0g
淀粉13.0g
糖2.0g
蛋白质 20.0g
40% DV
动物蛋白20.0g

关于

这款裹有巧克力的高蛋白棒碳水适中、糖分相对较低，适合作为日常零食或运动后的加餐选择。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素2.0mcg7%
胆碱18.0mg3%
叶酸12.0mcg3%
烟酸0.6mg4%
泛酸0.4mg8%
维生素B20.2mg15%
维生素B10.1mg4%
维生素A40.0mcg4%
维生素B120.3mcg13%
维生素B60.1mg3%
维生素D0.5mcg3%
维生素E0.6mg4%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铜90.0mcg10%
铁1.2mg7%
镁35.0mg8%
磷140.0mg20%
钾160.0mg3%
硒4.0mcg7%
钠170.0mg7%
锌1.1mg10%

Barebells 巧克力面团蛋白棒

前言



这款蛋白棒以对比感为核心：柔韧、可可风味浓郁的内芯，包裹在干净利落的巧克力外壳之下。它的吸引力在于克制，甜度受到控制，质地则由酥脆夹料进一步强化。最终成品紧实、精致、直接，由蛋白结构支撑整支棒体，而非刻意加以掩饰。

配方要点



  • 菜品类别： 蛋白棒

  • 菜系或来源： 当代斯堪的纳维亚风格糖果

  • 餐次类型： 零食

  • 产量： 1 条

  • 每份大小： 1 条，55 g

  • 准备时间： 20 分钟

  • 烹饪时间： 5 分钟

  • 总时间： 25 分钟

  • 难度： 中等


    • 设备



  • 小号搅拌碗

  • 细筛

  • 硅胶刮刀

  • 小号平底锅

  • 耐热碗

  • 蛋白棒模具或小号长方形模具，容量 55 g

  • 抹刀或调色刀

  • 烘焙纸


    • 原料



    可可蛋白内芯


  • 24 g 乳蛋白

  • 6 g 水解胶原蛋白

  • 10 g 甜味剂

  • 3 g 可可块，细刨

  • 2 g 大豆脆粒，轻轻压碎

  • 1 g 保湿剂

  • 1 g 香料

  • 1 g 盐


    • 巧克力涂层


  • 4 g 牛奶巧克力涂层

  • 2 g 棕榈仁油

  • 1 g 可可脂

  • 1 g 可可块，细切


    • 做法



  • 1. 如有需要，在模具中铺上烘焙纸。将乳蛋白、水解胶原蛋白、甜味剂、可可块、大豆脆粒、保湿剂、香料和盐放入小碗中混合。充分搅拌 1 分钟，直到干性颗粒分布均匀，整体看起来一致。


  • 2. 用刮刀将混合物翻拌并按压 2 至 3 分钟，边压边折叠，直到其聚合成紧密、成团的面团。面团应当柔韧、略带黏性，并且能够保持形状而不开裂。如果混合物感觉偏干，继续按压，直到保湿剂完全融合、表面变得光滑。


  • 3. 将面团牢固压入模具中，分层压实，确保不留空气孔洞。用刮刀抹平表面，冷藏 10 分钟，直到蛋白棒足够结实，能够完整脱模。


  • 4. 将牛奶巧克力涂层、棕榈仁油、可可脂和可可块放入耐热碗中，隔着一锅微微沸腾的热水加热。轻轻搅拌 3 至 5 分钟，直到完全融化并呈现光泽，然后离火。涂层应当流动顺畅，从勺子落下时形成细薄、均匀的带状。


  • 5. 将冷藏后的蛋白棒脱模，放在烘焙纸上。将涂层倒在或抹在蛋白棒表面，形成均匀的一层，使顶部和侧面都被覆盖。动作要快且整洁；最终表面应当光滑、薄而连续。


  • 6. 将蛋白棒置于凉爽室温下静置 10 至 15 分钟，或短暂冷藏 5 分钟，直到涂层凝固且不再发黏。完成后的蛋白棒应当手感结实，内芯紧密，外壳酥脆。


    • 摆盘与食用



    将蛋白棒整条放在窄盘或铺有烘焙纸的托盘上食用。摆放时接缝面朝下，保持涂层完整无损，使蛋白棒利落的线条清晰可见。理想的成品应当紧实、有光泽且精准。

    专业提示



  • 内芯必须压实；压缩不足会导致口感松散易碎。

  • 保持涂层温热而非过热，这样凝固后会呈现细腻光泽，而不是暗哑表面。

  • 平衡感来自克制：入口应先感受到巧克力，其次才是蛋白感，而酥脆夹料则提供最后的断裂感。
    • 无麸质均衡饮食
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